Cackle & Oink’s ATOMIC BUFFALO TURDS using our Raspberry Chipotle Sauce goes viral

Aaron Vogel of Cackle & Oink BBQ, Sherman, Texas, recently posted the following on our facebook page, and we just thought we’d share it on our blog:

Here are the complete directions for cooking ATOMIC BUFFALO TURDS! I really had no idea this would reach over 500,000 people! If you shared this on your wall the first time, please share it again.

These smokey treats are really easy to prepare, and you may even have most of the ingredients hanging out in your fridge already:

Aaron Vogel of Cackle & Oink BBQ in Sherman, Texas, created this recipe for ATOMIC BUFFALO TURDS using our Roasted Raspberry Chipotle Sauce

Aaron Vogel of Cackle & Oink BBQ in Sherman, Texas, created this recipe for ATOMIC BUFFALO TURDS using our Roasted Raspberry Chipotle Sauce

12 fresh jalapeno peppers
12 slices of bacon
24 little smokies
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
Sweet barbecue rub
Fischer & Weiser raspberry chipotle sauce

★To start the construction of the atomic buffalo turds, you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno juices from soaking into your skin, so proceed with caution if you choose not to heed my advice. Trimming these guys is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.Top each one of the jalapeno “boats” with a little smokey.Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn’t leak out through the hole.Since bacon already contains a good amount of sodium, you’ll want to season the buffalo turds with a sugar based rub. If you’re the do-it-yourself type, a nice blend of brown sugar and cayenne pepper works great on these bad boys as well.Cooking the buffalo turds is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn’t overly crispy, but it’s definitely cooked enough to be bite through. If you prefer a crispier bacon, then I’d suggest kicking the temperature up to 300 degrees for about an hour. You’ll want to keep a close eye on the peppers though. If they overcook, then they’ll loose their stability and your turds will spill out all over your smoker.Once your buffalo turds are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with some warmed up Fischer & Wieser raspberry chipotle sauce- available at Walmart. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it’s heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each turd and you can guarantee these tasty treats will disappear in no time flat!


If anyone tries these, please leave us a comment either here or on our facebook page.

Nice Review and Recipe from Malcolm Fa of FoodNationNY



What a summer Food Nation New York has experienced. Back in the month of August, Case Fischer and Mark Wieser (Fischer & Wieser) got in contact with me to present their product from Fredericksburg, Texas.  I missed the opportunity to travel down to the Lone star state to visit their famous peach house. Lucky enough they shipped their jams, jellies and Moms pasta sauce so I could experience their craft.

From the looks of things Mr. Wieser has been in business since the slamming sixties producing the finest peaches and raising them himself.  A decade later he acquired Case Fischer straight out of High School. Similar to Lebron James making the transition to join the NBA’s Cleveland Cavaliers almost. Back in the day Mr. Weiser always hired kids from local neighborhoods and such, but he saw Fischer had the potential, the gift of gab sort of speak and overall great customer service. It was a dynamic duo in the making. Fast forward a couple years later they have developed over eighty products from pie fillings to their top selling roasted raspberry chipotle sauce. (LOOK BELOW!!)

Fischer & Wieser's The Original Roasted Raspberry Chipotle Sauce® over scallops

Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce® over scallops

Speaking of roasted raspberry chipotle sauce, OH MY HEAVENS as in my grandmother would say! This is the sauce you have to get your hands on. ASAP!  I kid you not! Good thing he doesn’t just ship nationwide, now worldwide. When I received the package, I quickly went for the raspberry sauce. Why? The description alone on the bottle sold me. So I opened it and took a spoonful to taste. My crazy and creative mind started to flow. Here’s what I did… < Ingredients

  • 1 to 1 1/4 pounds dry sea scallops, approximately 16
  • 2 teaspoons unsalted butter
  • 3 or 4 Slices of bacon to render
  • Kosher salt
  • Freshly ground black pepper
  • A small bag of roasted salt peanuts to crush
  • About 2 teaspoons Fisher & Wieser “Roasted Raspberry Chipotle Sauce”


Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add bacon to a 12 to 14-inch sauté pan on medium heat to render bacon fat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. For garnish, add salad leafs for bedding the scallops. You may want to add dabs of light soy sauce. In a squeeze bottle, add “Fisher & Wieser’s” Roasted Raspberry Chipotle Sauce. Finally sprinkle crushed roasted peanuts. Serve immediately..